| 响应面法优化月饼馅料的抑菌配方 |
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| 引用本文： | 熊晓辉,严蓓蓓,姚丽丽,孙芸. 响应面法优化月饼馅料的抑菌配方[J]. 食品工业科技, 2009, 0(6) |
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| 作者姓名： | 熊晓辉 严蓓蓓 姚丽丽 孙芸 |
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| 作者单位： | 制药与生命科学学院,南京工业大学,江苏南京,210009 |
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| 摘 要： | 研究了不同防腐剂对月饼豆沙馅料的防腐保鲜效果,利用响应曲面设计优化配方.结果表明,在馅料中添加复配的壳聚糖、乙二胺四乙酸二钠和溶菌酶,具有明显的抑菌保鲜效果,可使馅料的保质期延长到22d,优于两种商业防腐剂.
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| 关 键 词： | 防腐剂 月饼 馅料 |
Optimization of prescription of stuffing in the moon cake for inhibition of bacterium using response surface analysis |
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| XIONG Xiao-hui,YAN Bei-bei,YAO Li-li,SUN Yun. Optimization of prescription of stuffing in the moon cake for inhibition of bacterium using response surface analysis[J]. Science and Technology of Food Industry, 2009, 0(6) |
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| Authors: | XIONG Xiao-hui YAN Bei-bei YAO Li-li SUN Yun |
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